Ingredients
- 1 cup cabbage
- 1 cup diced carrots
- 1/2 cup onions
- 5 garlic cloves
- 1/2 cup turnips
- 1/2 cup chopped turnips
- 2 celery ribs
- 1/4 cup chopped green pepper
- 64 ounces canned tomatoes
- 64 ounces vegetable stock
Directions
- Add ingredients to a stock pot and cook thoroughly.
- For stock alone, strain and remove vegetables.
- For vegetable soup, leave all vegetables in.
- Serve hot with a spoonful of well cooked rice in bowl.
